Succulent Chicken with Flavorful Miso Butter

Post by Alex B.

Indulge in the ultimate culinary delight with our 'Miso Magic' recipe. Savor succulent pan-seared chicken breasts adorned with a velvety coat of miso butter, enriched with hints of garlic, ginger, and a touch of honey. Each mouthful is a symphony of savory and sweet, perfectly complemented by the gentle freshness of parsley. Elevate your dining experience with this exquisite fusion of flavors and textures, a true masterpiece for your taste buds.

Ingredients for Succulent Chicken with Flavorful Miso Butter:

4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter, softened
2 tablespoons white miso paste
2 teaspoons minced garlic
1 teaspoon grated ginger
1 tablespoon honey (optional)
1 tablespoon chopped fresh parsley, for garnish

Instructions Succulent Chicken with Flavorful Miso Butter:

1. Prep the Chicken:

Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper. Allow the chicken to come to room temperature for even cooking.

2. Preheat the Pan:

Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan evenly.

3. Sear the Chicken:

Carefully place the chicken breasts in the hot skillet. Cook for about 4-5 minutes on each side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C). Remove the chicken from the skillet and set aside.

4. Prepare the Miso Butter:

In a mixing bowl, combine the softened butter, white miso paste, minced garlic, grated ginger, and honey (if using). Mix well until all the ingredients are thoroughly combined.

5. Add Miso Butter to Chicken:

Spread a generous dollop of the miso butter mixture over the cooked side of each chicken breast while they are still hot. Allow the butter to melt and create a flavorful coating.

6. Serve:

Transfer the miso butter-coated chicken breasts to serving plates. Garnish with chopped fresh parsley for a burst of color and freshness.

7. Enjoy:

Serve the chicken with miso butter alongside your favorite sides, such as steamed vegetables, rice, or a salad.

Tips and Variations:

Flavor Infusion: For even more flavor, marinate the chicken breasts in a mixture of miso paste, garlic, ginger, and a touch of soy sauce for about 30 minutes before cooking.
Cooking Alternatives: If you prefer, you can grill the chicken instead of pan-searing. Brush the miso butter on the chicken during the last few minutes of grilling. Creamy Sauce: For a saucier dish, melt a spoonful of miso butter in the skillet after removing the chicken. Add a splash of chicken broth or white wine and cook for a minute or two until slightly reduced. Drizzle this sauce over the chicken when serving.
Vegetable Pairings: Serve the chicken with miso butter over a bed of sautéed spinach, roasted asparagus, or stir-fried bok choy for a well-rounded meal. This Chicken with Miso Butter recipe combines the succulence of perfectly cooked chicken with the umami richness of miso butter. The combination of flavors creates a mouthwatering dish that's sure to impress. Feel free to customize the recipe to your preferences and enjoy the delightful blend of tastes in every bite!

Thank you. Alex

You can check other amazing recipes on Cookingtip.info:
Vegetarian Chicken Pot Pie Empanadas recipe
Chicken Pot Pie Empanadas recipe
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Vegetarian Chicken Pot Pie Empanadas

These flavorful and hearty vegetarian empanadas are a delightful twist on the classic chicken pot pie. Filled with a savory mixture of vegetables and plant-based protein, these empanadas are perfect for a comforting and satisfying meal. The recipe makes approximately 10 empanadas.

Ingredients for Vegetarian Chicken Pot Pie Empanadas :

For the Empanada Dough:

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter (or vegan butter), cold and diced
1/4 cup cold water

For the Filling:

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup diced potatoes
1 cup diced carrots
1 cup frozen peas
1 cup diced zucchini
1 cup diced bell peppers (any color)
1 cup diced mushrooms
1 cup cooked and diced plant-based chicken substitute (e.g., soy chicken, seitan, or any preferred meat substitute)
1/2 cup vegetable broth
1/2 cup heavy cream or plant-based creamer
2 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

Instructions for Vegetarian Chicken Pot Pie Empanadas:

Empanada Dough:

In a large mixing bowl, combine the all-purpose flour and salt. Add the cold diced butter (or vegan butter) and work it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
Gradually add cold water and mix until the dough comes together. Knead the dough lightly on a floured surface until it forms a smooth ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Filling:

In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, sauté until translucent.
Add the diced potatoes and carrots, and cook for a few minutes until they start to soften.
Stir in the frozen peas, diced zucchini, bell peppers, and mushrooms. Cook until the vegetables are tender but not mushy.
Add the cooked plant-based chicken substitute to the skillet and mix well with the vegetables.
In a small bowl, whisk together the vegetable broth, heavy cream (or plant-based creamer), all-purpose flour, dried thyme, dried rosemary, salt, and pepper. Pour this mixture over the vegetables and chicken substitute. Stir until the filling thickens and becomes creamy. Remove from heat and let it cool.

Assembling the Empanadas:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a floured surface, roll out the chilled empanada dough to about 1/8-inch thickness. Use a round cutter (approximately 5 inches in diameter) to cut out circles. Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal.

Baking the Empanadas:

Arrange the filled empanadas on the prepared baking sheet. If desired, brush the tops with a beaten egg (for a non-vegan version) or a plant-based milk alternative (for a vegan version) to give them a golden finish. Bake in the preheated oven for about 20-25 minutes or until the empanadas turn golden brown. Serve and Enjoy:

Allow the empanadas to cool slightly before serving. These tasty vegetarian chicken pot pie empanadas are perfect as a main course or a delightful snack. Feel free to customize the vegetable filling with your favorite veggies and experiment with different plant-based chicken substitutes to suit your taste preferences. Enjoy this scrumptious and comforting dish!

Vegetarian Chicken Pot Pie Empanadas Nutritional Value:

(per empanada, assuming the recipe makes 10 empanadas)
Calories: Approximately 260 kcal
Total Fat: Approximately 13g
Saturated Fat: Approximately 7g
Trans Fat: Approximately 0g
Cholesterol: Approximately 30mg (if using heavy cream) / 0mg (if using plant-based creamer)
Sodium: Approximately 200mg
Total Carbohydrates: Approximately 26g
Dietary Fiber: Approximately 3g
Sugars: Approximately 3g
Protein: Approximately 7g
Please note that the nutritional values can change based on the specific ingredients and amounts used. For a more accurate assessment of the nutritional content, you can use a nutrition calculator or input the exact ingredients and quantities into a nutrition app or website.

Keep in mind that this is a rough estimate, and the nutritional content may vary depending on the type and brand of ingredients used. Additionally, the values may change if you alter the recipe or serving size. If you have specific dietary concerns or health goals, it's best to consult with a registered dietitian or nutritionist for personalized guidance.

Thank you. Alex

You can check other recipes on Cookingtip.info:
Chicken Pot Pie Empanadas recipe
Mediterranean Red Snapper recipe
Shrimp Scampi Recipe

Lobster Mac And Cheese Recipe

What about this recipe?

Lobster mac and cheese is a popular dish that combines the rich flavors of lobster with creamy macaroni and cheese. While the exact origin of this recipe is not clear-cut, it is believed to have originated in North America, particularly in the New England region.

New England, which encompasses the states of Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont, has a long-standing tradition of seafood-based dishes due to its coastal location. Lobster is abundant in this region, and it has been a staple ingredient in many classic New England dishes for centuries.
Macaroni and cheese, on the other hand, has a long history that predates the incorporation of lobster. It is thought to have originated in Italy, with early versions of macaroni and cheese recipes appearing in Italian cookbooks as far back as the 13th century. Macaroni and cheese made its way to North America with European immigrants, and it eventually became a popular comfort food in the United States.
The combination of lobster and macaroni and cheese is believed to have been a natural progression, with lobster being added to elevate the dish and create a more indulgent and luxurious version of mac and cheese. This decadent twist likely emerged in the coastal regions of New England, where lobster was plentiful and culinary creativity was abundant.
Over time, lobster mac and cheese has gained popularity across the United States and beyond, becoming a beloved dish in seafood restaurants and home kitchens alike. Variations of the recipe can be found in various cookbooks and online sources, with chefs and home cooks adding their own personal touches to make it their own.

How to make this recipe: Lobster Mac And Cheese?

Lobster Mac And Cheese Recipe Ingredients: 1 pound elbow macaroni

2 cups cooked lobster meat, chopped
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups milk
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyere cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for a bit of heat)
Salt and pepper to taste
1/2 cup breadcrumbs

Instructions for making Lobster Mac And Cheese:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to make a roux.
4. Gradually pour in the milk, whisking constantly to avoid lumps. Cook for 5-7 minutes until the sauce thickens.
5. Reduce the heat to low and add the shredded cheddar, Gruyere, and grated Parmesan cheese to the sauce. Stir until the cheese melts and the sauce becomes smooth and creamy.
6. Add the paprika, cayenne pepper (if using), salt, and pepper. Taste and adjust the seasoning as needed.
7. Remove the saucepan from the heat and fold the cooked elbow macaroni and chopped lobster meat until evenly coated with the cheese sauce.
8. Transfer the mixture to the greased baking dish and spread it out evenly.
9. Sprinkle the breadcrumbs over the top of the macaroni and cheese.
10. Bake in the preheated oven for about 20-25 minutes or until the top is golden and the cheese is bubbly.
11. Once cooked, remove from the oven and let it cool for a few minutes before serving.

That's all. Serve your delicious lobster mac and cheese while it's still warm.

Thank you and Bon Appetite. Alex

Nutrition Value for Lobster Mac And Cheese Recipe

The nutritional value of a recipe can vary depending on the specific ingredients used and the portion sizes. Here is a general breakdown of the approximate nutritional information for lobster mac and cheese:

Please note that the values provided are estimates and can vary based on specific brands and variations in the recipe:

Serving Size: 1 cup (approximately)

Calories: 500-600 calories
Total Fat: 25-30 grams

Saturated Fat: 15-18 grams
Trans Fat: 0.5-1 gram

Cholesterol: 100-150 milligrams
Sodium: 700-900 milligrams
Carbohydrates: 45-50 grams

Fiber: 2-3 grams
Sugars: 6-8 grams
Protein: 25-30 grams

These values are approximate and can vary depending on the specific ingredients and quantities used. It's always a good idea to refer to the nutritional information provided on the product labels of the ingredients you use or consult a registered dietitian for more accurate calculations based on your specific recipe and serving sizes.
Thank you. Alex

If you like Red Snapper Fish you can find a delicious recipe here: Mediterranean Red Snapper recipe
If you like Shrimp Scampi you can check this interesting and delicious recipe here: Shrimp Scampi Recipe